Slow cooked lamb empañadas
TO BE PAIRED WITH BRUT ROSE

Slow cooked lamb empanadas

By Sabrina Goldin and Stéphane Abby
"Empanadas are a very versatile dish, anything goes for the filling! Veggies can be replaced by any seasonal or preferred vegetables. Personally, I like my empanadas with big pieces of veggies contrary to everything really tiny minced. So, feel free to cut everything in the desired and preferred size and style".
Sabrina Goldin
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Try the recipe

You'll need

  • 1 big red onio
  • 3 shallots
  • 2 carrots
  • 1 garlic clove
  • 4 teaspoons of sugar (I used coconut sugar) , put less if not fa
  • 1 can of tomato purée
  • Bunch of fresh (or dry) thyme
  • A pinch of cumi
  • 400gr shredded slow cooked lamb (can be replaced by knife cut red meat, chicken or mushrooms if a veggie replacement is preferred). Can be more or less quantity depending on taste!
  • 1 teaspoon Maizena in case the filling is too runny
  • pâté feuilletée / puff pastry
  • 1 egg for the egg wash
  • For the mint-champagne chimichurri:
  • Fresh parsley, cilantro and mi
  • Dry Chili flakes, oregano, rosemary, garlic and any preferred herbs
  • Champagne, cider vinegar to taste and lots of olive oil!
Instructions
For the empanadas:
- Cut all veggies, I like mine in rustic big pieces
- Sauté onions with lots of olive oil until they begin to caramelize then add shallots, carrots and garlic. Add sugar, salt & cook until carrots start to be tender. Add thyme, cumin and any other herb you like (bay leaves, oregano,
etc).
- Add the cooked shredded meat and sauté for 3 minutes. Add the tomato purée and lots of pepper and simmer for a while until it thickens.
- Take off the filling from the heat and leave that to cool down. If you have the time, flavors are best when fillings are left to chill overnight.
- Flour your working surface and cut the dough in circles. Pastry or puff dough has to be worked fast because butter melts easily, work on a marble top if possible. Size depends on taste, the empanadas we cooked here are 12 cm diameter, you can do smaller ones too.
- If necessary, chill the dough circles before assembling.

To assemble:
- Put the dough circles on the palm of your hand, get some water and wet slightly the circumference/ border of
the dough. Put a full teaspoon of filling inside and close the empanada by pressing the borders. You will have a half-moon shaped pocket. For the final “repulgue” style, either look for a tutorial on how to close an Argentine empanada or close by pressing a fork on the border.
-With a brush paint with egg wash, put on an oven tray lined with parchment paper and take to a preheated 180• oven for 20 minutes or until golden. Whilst the empanadas are cooking do the chimichurri!
-Cut a bunch of fresh herbs and put them in a mortar together with olive oil. Mortar until a paste forms and add the dry herbs and spices, then add a splash of Veuve Clicquot Rose Champagne, a splash of cider vinegar and lots of olive oil until you reach your desired texture! Make a salad, we did ours with radicchio, some greens, red blood oranges, feta cheese and dry calendula.

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Sabrina Goldin and Stéphane Abby

Sabrina arrived in Paris from Argentina in 2014, with a degree in industrial design and a handbag brand. She had a passion for food but no experience in the restaurant world. Here she meets Stéphane, whose grandmother owns a restaurant hotel in Ivory Coast. Together, they decided to launch Asado Club, with the idea to democratise Argentine street food. Since the first days of Asado Club, a lot has happened: they gave life to Carbòn, which has gone through many mutations throughout all the different lockdowns and curfew regulations. They opened then closed Cantina. They launched Mesa, a plant-based restaurant in the Hoy yoga hotel. They plan to open a bar in Sardinia. In a nutshell, Sabrina and Stéphane never surrender, and this is the story Veuve Clicquot wishes to tell.

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